Name: Steak Pizzaiola Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 sirloin steaks or ribeye steaks, 8 ounces each (can be 4 thin-cut steaks); 2 teaspoons salt; 1 teaspoon black pepper; 2 tablespoons olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; 1 teaspoon dried oregano; ¼ teaspoon crushed red pepper flakes; ¼ cup beef broth; 18 ounces whole cherry tomatoes; 10 ounces tomato puree; ½ cup Castelvetrano olives, pitted, no brine; Fresh basil, finely chopped, for garnish

Print Recipe· 4.1 from 15 reviews

If you love the idea of tender steak bathed in a rich, flavorful tomato sauce, you are in for a treat with this Steak Pizzaiola Recipe. This classic Italian-inspired dish combines juicy seared steak with a vibrant medley of tomatoes, garlic, olives, and herbs that creates a perfect balance of savory, tangy, and slightly spicy flavors. The Steak Pizzaiola Recipe is one of those wonderful meals that feels like a warm hug on a plate and comes together quickly for delicious weeknight dinners or impressive weekend feasts.

Ingredients You’ll Need

The image shows several ingredients laid out on a wooden surface with a white marbled texture. In the center, there is a white plate with three layers of raw red meat, each layer visible with white fat marbling. Below it, a white plate full of bright red cherry tomatoes still on their green vine forms a dense cluster. Above the meat plate, green fresh basil leaves rest on the surface. To the right, a white bowl filled with thick, deep red tomato sauce sits near a whole yellow onion with its skin on. Below the onion, a white bowl holds green olives. Scattered around the olives are four small white bowls, each containing different seasonings: red chili flakes, dried herbs, ground black pepper, and coarse salt. To the left of the meat plate, there are three garlic cloves and a small white bowl of yellow olive oil. A clear glass filled with water sits near the top left corner. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Steak Pizzaiola Recipe lies in its simplicity. Each ingredient plays a crucial role in layering flavors and textures, transforming everyday pantry staples into a vibrant Italian-inspired feast.

Sirloin or ribeye steaks: Choose tender cuts about 8 ounces each for juicy, flavorful results.
Salt and black pepper: Essential for seasoning and enhancing the natural flavor of the steak.
Olive oil: Use quality extra virgin olive oil to achieve a perfect sear and rich taste.
Yellow onion: Adds gentle sweetness and a tender bite when lightly browned.
Garlic cloves: Minced garlic infuses the sauce with an unmistakable aromatic punch.
Dried oregano: Brings that classic Mediterranean herb note straight to the dish.
Crushed red pepper flakes: Just a pinch adds subtle heat without overpowering the other flavors.
Beef broth: Used to deglaze the pan and add depth to the tomato sauce.
Cherry tomatoes: Whole tomatoes blister and burst with sweet juice, balancing the savory elements.
Tomato puree: Thickens the sauce and adds robust tomato flavor.
Castelvetrano olives: Pitted and brine-free, these olives bring a buttery, slightly tangy note.
Fresh basil: Finely chopped basil gives a fresh, herbaceous finish that brightens the dish.

How to Make Steak Pizzaiola Recipe

Step 1: Preparing and Seasoning the Steak

Start by patting your steaks dry with paper towels — this ensures a nice sear instead of steaming. Season both sides with salt and black pepper generously, setting up the foundation for incredible flavor in every bite.

Step 2: Searing the Steak to Perfection

Heat your olive oil in a large skillet over high heat. Once shimmering, add the steaks and sear them for 2 to 3 minutes on each side, just until they develop a beautiful brown crust but remain undercooked inside. Keep a lid partially on the pan if there’s splatter, leaving space for steam to escape. Once seared, transfer the steaks to a plate and set aside.

Step 3: Building the Sauce Base

Turn the heat down to medium and toss in the diced yellow onion. Cook for 3 to 4 minutes until they soften and take on a slight golden tone, enhancing sweetness. Next, add the minced garlic, oregano, and crushed red pepper flakes, sautéing for about a minute until the fragrant aromas fill your kitchen.

Step 4: Cooking the Tomatoes and Deglazing

Add the whole cherry tomatoes to the pan and let them blister gently for around 5 minutes, releasing their natural juices. Then, crank the heat back up to high and pour in the beef broth to deglaze the pan, scraping up all those caramelized bits from the bottom. Let it cook until the broth evaporates, about 2 to 3 minutes.

Step 5: Simmering the Sauce with Olives and Tomato Puree

Stir in the tomato puree and pitted Castelvetrano olives, combining everything thoroughly before bringing the sauce to a simmer. Let it gently cook for 5 to 8 minutes so the flavors blend and the sauce thickens just right.

Step 6: Finishing the Dish

Season the sauce to taste with a bit more salt and pepper. Nestle the steaks back into the sauce, spooning some of it over them. Cover the pan with a lid and simmer for 2 minutes to heat the steaks through if you enjoy medium-rare. For a more well-done steak, leave it in the sauce for up to 6 minutes. Finally, garnish with fresh chopped basil for that perfect burst of herbal freshness.

How to Serve Steak Pizzaiola Recipe

A gray plate holds one large piece of cooked meat covered with thick red tomato sauce mixed with chunks of tomatoes and green olives. The sauce is spread over the meat and pools around the edges, garnished with small green herb leaves. A black knife with a wooden handle rests on top of the meat, slicing into it. The plate is placed on a wooden surface with fresh cherry tomatoes still on the vine, fresh green basil leaves, and a wooden pepper shaker nearby. Small dishes with dried herbs, crushed red peppers, and more green olives in liquid are also around the plate. A glass of red wine is half visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly chopped basil is a must to bring brightness and a herbaceous lift to the rich tomato sauce and tender steak. You could also sprinkle a little grated Parmesan or drizzle extra virgin olive oil just before serving to amplify flavor and presentation.

Side Dishes

This Steak Pizzaiola Recipe pairs beautifully with crusty Italian bread for mopping up every last bit of the delicious sauce. Creamy polenta or even buttery mashed potatoes are fantastic, creating a comforting balance. For a lighter option, serve it alongside a crisp green salad tossed with lemon vinaigrette.

Creative Ways to Present

Consider plating individual steaks in shallow bowls with generous spoonfuls of sauce. Top with microgreens or edible flowers for an elegant touch. You could also serve the steak sliced over a bed of garlic-infused spaghetti or alongside grilled vegetables for a colorful, rustic Italian feast.

Make Ahead and Storage

Storing Leftovers

You can refrigerate any leftover Steak Pizzaiola Recipe in an airtight container for up to 3 days. The flavors will continue to meld, making for an even tastier next-day meal. Be sure to cool completely before sealing to preserve freshness.

Freezing

While best enjoyed fresh, you can freeze leftover steak and sauce separately for up to 2 months. This prevents the steak from becoming tough. Thaw overnight in the fridge before reheating gently to retain the dish’s delightful texture and taste.

Reheating

Reheat the Steak Pizzaiola Recipe gently on a stovetop over low heat, covering the pan to keep moisture locked in. Avoid microwaving if possible, as it can dry out the steak. Add a splash of beef broth or water if the sauce seems too thick during reheating.

FAQs

Can I use other cuts of steak for this recipe?

Absolutely! While sirloin and ribeye are recommended for their tenderness and flavor, flank or skirt steak can work as well, though you might want to adjust cooking times for optimal tenderness.

Is it necessary to use both cherry tomatoes and tomato puree?

Using both adds a wonderful texture contrast—bursting cherry tomatoes provide fresh juice and sweetness while tomato puree thickens and deepens the sauce’s body for a delicious balance.

How spicy is the Steak Pizzaiola Recipe?

The crushed red pepper flakes add a gentle warmth without overwhelming heat, so it’s pleasantly mildly spicy. You can always adjust the amount to your taste preferences.

Can I prepare this recipe ahead of time?

Yes, you can prepare the sauce a day ahead and store it separately from the steak. When ready to serve, gently reheat and add the steak for a quick finishing touch.

What wine pairs well with Steak Pizzaiola Recipe?

A medium-bodied red wine like Chianti or Sangiovese complements this dish beautifully, as their acidity balances the tomato sauce and enhances the steak’s savory richness.

Final Thoughts

This Steak Pizzaiola Recipe is truly one of those special dishes that feels both comforting and exciting. Whether you’re cooking for family or friends, the burst of vibrant flavors paired with perfectly cooked steak makes every bite memorable. Give it a try—you’ll quickly discover why it’s a beloved classic that deserves a regular spot on your dinner table.